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Pumpkin Muffins Recipe

3/4 cup
2 cups
4 large
3 1/3 cups
1 1/2 teaspoons
2 teaspoons
1 teaspoon
1 teaspoon
2/3 cup
2 cups
baking soda
canned pumpkin

non stick pan spray

Oven Temp: 350°
Recipe Cooking Time: 45 – 60 minutes
Pan Type: muffins pans

Pumpkin Muffins Directions

Preheat your oven.

In a large mixing bowl combine the oil and sugar, then beat well.
Add the eggs and mix well.
Add the flour, salt, baking soda, cinnamon and nutmeg, beat well.
Stir in the water and pumpkin.
Spray the muffins pans and fill 2/3 full. Bake pumpkin muffins until a toothpick inserted in the middle comes out clean.
Remove muffins from oven and place onto wire racks to cool.
Store pumpkin muffins in plastic bags or air tight container.

Recipe Yields: 24 regular size or 12 large pumpkin muffins.

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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We hope that each will become one of your favorite recipes as well.
If there is an Healthy Recipe Tips icon it means there is a health tip on the bottom of the recipe.

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